Can costoleta mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

rib primal · Portugal

costoleta

Q: What is costoleta in Burkina Faso?

costoleta is the Portugal retail name for the short ribs, which sits on the rib primal. In Burkina Faso, the same cut is most often labeled riz gras cut.

Q: What is costoleta called in Burkina Faso?

Look for riz gras cut—mapped to Short Ribs (short ribs).

Q: What primal is costoleta from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Burkina Faso, this cut is riz gras cut.

Close match · Confidence 0.83

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Burkina Fasoriz gras cut

What is this cut →Global guide →

How to order steak doneness

Portugal → Burkina Faso

rare	Mal passado	→	Saignant	48–55°C
medium rare	Mal passado/ao ponto	→	A point saignant	55–60°C
medium	Ao ponto	→	A point	60–65°C
well done	Bem passado	→	Bien cuit	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“costoleta” in Portugal maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Burkina Faso, look for labels such as riz gras cut. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.